Cuisine: Polish
Yields:
2 Servings
Difficulty: Medium
Prep Time: 1 Hr
Cook Time:
20 Mins
Total Time:
1 Hr 20 Mins
I’ve never had the pleasure to have pierogi before. They are soft and tender dumpling-like envelopes filled with your choice of savory or sweet, pan-fried in butter to perfection. Here I’ve given you a few different fillings to think about, get creative and have fun making these.
*This recipe is for a small batch*
Ingredients
Adjust Servings
-
Pierogi Dough
- Potato Filling
- Sauerkraut Filling
- Meat Filling
- Fruit Filling
Instructions
-
Pierogi Dough and Filling
- In a mixing bowl, combine flour, egg, and salt. Add in sour cream a teaspoon at a time while kneading the dough until the dough is well combined and holds together. Let the dough rest for 20-40 minutes, covered.
- Cut dough in half to work with smaller portion at a time. Set one portion aside and keep covered. On a lightly floured board, roll out dough until thin and almost translucent, about 1/8 of an inch.
- Using a biscuit cutter or a wide mouth mason jar, cut circles from rolled out dough. Add 1 to 2 teaspoons of your desired filling to the center of the circle. Fold the circle in half, covering the filling and pinch the seams together tightly. *If you feel like you've pinched the seems tightly, pinch again!
- In a large pot of boiling water, add a few of the sealed pierogi to the pot. Make sure not to crowd the pierogi and stir lightly to prevent sticking.
- Once the pierogi have floated to the top, pull them out of the water with a slotted spoon.
- In a saute pan, add 1 to 2 tablespoons of butter and melt. Add the pierogi and pan fry until lightly golden. *At this point, whether you've chosen sweet or savory, you can add in an additional herbs or spices to the pierogi while pan frying. Ex- savory herbs such as sage, rosemary, thyme or sweet spices such as cinnamon or nutmeg. Potato Filling
- In a pot of salted cold water, add diced potatoes and bring to a boil. Boil until the potatoes are fork tender. Drain the water and mash the potatoes with a fork or potato masher until coarsely mashed.
- Sauté diced onion on medium heat until tender and translucent. Reserve 2 tablespoons of sauteed onion and set aside.
- Combine mashed potato, onion, cheese, and salt and pepper to taste. Combine completely and allow to cool before stuffing.
- Serve with sour cream and garnish with onions. Sauerkraut Filling
- Sauté onion on medium heat until tender. Add strained sauerkraut and bring to a simmer. Add caraway seeds, and season with salt and pepper to taste. Allow to cool before stuffing. Meat Filling
- Sauté onions over medium heat until tender. Completely brown the ground beef. Season with salt and pepper to taste. Allow the meat to cool.
- After the meat has cooled, add egg and bread crumbs. Combine the mixture thoroughly.
- After pan frying in butter until golden and crisp, top with sautéed onions and serve with sour cream. Fruit Filling
- In a pot, add frozen cherries and sugar. Adjust sweetness to taste. Bring to a simmer and reduce the juices until it is thick and syrup-like. Allow the fruit to cool.
- Pan fry filled pierogi in butter and serve with whipped cream and/or your favorite ice cream.